Known as one of the country’s original food, it is traditionally served for breakfast or as hors-d’oeuvres at cocktail parties. It is said that this was one of or at times the only thing at cocktail parties for the late, The Right Honourable Norman Washington Manley, a Jamaican National hero and the first Primer of Jamaica.
You’re probably wondering where on earth did we get the name Stamp and Go from. Word has it that the name originated from the British officers on the ships sometime in the 18th century. Whenever an order was given for a quick meal, they followed it up by saying stamp and go!
This is indeed a quick meal and can easily be had on the go. You can also get creative and drift from the traditional codfish – Jamaicans call it saltfish, which is how I refer to it – and use other ingredients, this I will surely be exploring. Codfish fritters is also called, Stamp and Go – as you might have guessed by now 🙂 – saltfish fritters or just fritters.
I personally left out the tomatoes and garlic when making this quick meal. This can easily become my late-night snack as I have made it a few nights in a row. I hope you enjoy it, and please share your experience if you attempted this recipe especially if you chose the creative route.
Codfish Fritters (Stamp and Go)
Yields approx. 24
½ lb salted codfish/saltfish
½ lb gf flour
2 medium onions, diced
2 tomatoes, chopped finely
1 clove of garlic, diced
½ scotch bonnet pepper, if not any hot pepper will do
2 stalks scallion, finely chopped
2 tsp baking powder
Pinch of black pepper
- You may either soak saltfish overnight or boil for a few minutes. Drain, rinse with cold water, deskin and flake the saltfish in sizeable pieces and set aside in a bowl. Be sure to remove all the fish bones.
- Lightly sauté the onions, tomatoes, garlic, pepper, scallion and black pepper. Add seasoning to flaked saltfish.
- Add baking powder and flour in a bowl. Add saltfish and seasoning to flour mixture.
- Optional, skip steps 2 and 3. Add all ingredients in a bowl (no sauté necessary).
- Add water to make a medium batter.
- Use a tbsp to place batter in frying pan in about ½ inch of oil. Fry until golden brown.
- Drain excess oil on a paper towel or absorbent paper.
- Serve hot